INGREDIENTS
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1½ lbs ground beef 85% lean
- ½ lb ground pork
- 1 cup onion chopped
- 1 cup Panko breadcrumbs
- 1 cup tomato sauce divided
- 3 tablespoon balsamic vinegar divided
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon Italian parsley fresh, chopped, plus extra for garnish
- ¼ cup Parmesan cheese grated
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 5 oz Fontina cheese sliced
DIRECTIONS
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Line a loaf pan with plastic wrap.
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In a large bowl, combine the beef, pork, onions, breadcrumbs, ½ cup tomato sauce, 1 tbsp balsamic vinegar, eggs, Worcestershire sauce, thyme, parsley, Parmesan, salt, and pepper. Mix until fully combined.
- Pack half of the mixture into the plastic wrap-lined loaf pan.
- Place the cheese pieces in the middle of the meat mixture. Top with the remaining meat and press to compact.
- Add wood chips to the wood box and place it in your smoker.
- Invert the loaf pan onto a grill pan and carefully remove the meatloaf from the pan. Remove the plastic wrap and discard.
- Smoke at 225°F for 3 to 3½ hours, or until a meat thermometer inserted into the loaf reaches 155 to 165°F.
- Meanwhile, in a small bowl, combine ½-cup tomato sauce and 2 tbsp balsamic vinegar. Brush the mixture all over the meatloaf. Smoke for another 30 minutes to 1 hour. Remove from the smoker and let rest for 10 minutes. Carefully transfer the meatloaf to a cutting board or platter. Slice and serve at once, with extra sauce on the side. Garnish with chopped parsley.
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